Name: Beetroot Balsamic Spherification
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Ingredients: 150 gram Beetroot juice; 40 gram Balsamic vinegar; 1 gram Xanthan Gum; 3.6 gram Calcium Lactate; 2 gram salt; 600 gram water; 3 gram Sodium Alginate; Blue cheese ((small piece)); Rosemary ((few leaves))

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Check out these Beetroot Balsamic Spheres! If you are looking for a unique and delicious way to serve beets, our recipe is the perfect choice. These Beetroot Balsamic Spheres are not only visually stunning but also packed with flavor. The combination of earthy beets and tangy balsamic vinegar creates a harmonious balance that is both sweet and savory.

The spheres are created using molecular gastronomy techniques, which involves transforming liquids into small spheres that burst in your mouth, providing a burst of flavor. Our step-by-step recipe will guide you through the process of creating these impressive and tasty Beetroot Balsamic Spheres, making it a perfect addition to your next dinner party or gathering.

Happy Cooking!

Beet Balsamico Sphere - Sodium Alginate and Calcium Lactate

Beetroot Balsamic Spherification

A work of art to eat. This recipe is a wonderful combination of flavors. Sweet and sour with some shaved cheese. We choose blue cheese ourselves, but goat cheese also combines brilliantly.

The deep red color makes it ideal as an appetizer for a Christmas dinner. Or Easter. Or summer. Actually, this is always possible. Serve this appetizer to impress friends, family, or just at home.

5 from 4 votes

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Prep time 1

Cooking time 15

Totale tijd 1 15

Course Appetizer

Equipment

Ingredients

150 gram Beetroot juice
40 gram Balsamic vinegar
1 gram Xanthan Gum
3.6 gram Calcium Lactate
2 gram salt
600 gram water
3 gram Sodium Alginate
Blue cheese (small piece)
Rosemary (few leaves)

Directions

We start with the preparation of beetroot juice and balsamic vinegar. Weigh the right amounts of beetroot juice, balsamic vinegar, xanthan gum, salt and Calcium lactate.
Add the balsamic vinegar, beetroot juice, Xanthan gum, Calcium lactate and salt into a high measuring cup and blend it all together with a bar mixer.
Put the silicone mould for the spheres on a tray (to easily move to the freezer) and fill the mould with the liquid. Let it rest for half an hour so that the air bubbles can relax. If necessary, leave for longer.
Move the spheres to the freezer and freeze completely. We usually do this for one day in advance so that it can freeze over night.
Take a five-inch piece of cheese and freeze it into a sandwich bag.
For half an hour before you want to make the Spheres, prepare the Sodium Alginate bath: Weigh out the amount of powder and water and blend well with a bar mixer. Leave it for half an hour to make the bubbles disappear.
Alright, now it’s going to start: put the Sodium Alignate bath and a bowl of tap water next to each other, grab your Molecular Collecting Spoon and remove the frozen Beetroot & Balsamic Spheres from the freezer.
Carefully remove the frozen Spheres one by one from the mould and put them in the Sodium Aliginate bath. Try not to do to many at once: make sure they do not touch each other.
Stir gently with the Molecular Collecting Spoon and turn them around so that they get in touch with the sodium bath on all sides. This is the time when the calcium lactate and the Sodium Aligante react and the spheres retain their shape.
Use the Molecular Collecting Spoon to move the spheres to the water bath so they can rinse. Stir carefully so that they become completely ‘clean’.
Remove the cheese from the freezer. The cheese is now hard and can be grated. We use a mandoline to slice thin pieces of cheese.
Slice really thin parts of the cheese.
Put the spheres on an amuse spoon. Garnish with the blue cheese & rosemary leaves.

Keywords Calcium Lactate, Sodium Alginate, xanthan gum

Tried this recipe?Let us know how it was!

4 thoughts on “Beetroot Balsamic Spheres”

Vladimir

27 February 2024 at 17:41

Not so difficult but very good flavour layers. Recommend to use a “strong” cheese to ensure its taste comes through.
- Special Ingredients Europe
  
  18 March 2024 at 22:53
  
  Thanks for the review and the feedback. We agree, a strong cheese (like a good blue one) is great! Happy cooking!
Geert Van Rysseghem

21 March 2024 at 12:45

Heb vorige week de producten aangekocht via jullie online shop en gisteren geprobeerd. Het resultaat is er jammer genoeg niet. Ik woog alles af met een precisie weegschaal.
Wanneer ik de rode biet parels uit de vriezer haal en ik leg ze in het sodium alginaat bad dan kleeft de blubber, die eruit ziet als behangerslijm, zo hard aan de rode bietparels dat zij zonder stuk te gaan bijna niet af te spoelen zijn. Ik probeerde ze iets langer te laten zitten, maar zonder resultaat.
- Special Ingredients Europe
  
  24 April 2024 at 16:22
  
  Wat zonde! Waren de bollen goed bevroren? bij het ondooien moet de buitenlaag vrij snel ontdooien om de gel-laag te creeeren. Het kan soms helpen om de bollen dus goed te laten invriezen (als ze groot zijn, soms wel een een uur of 8 duren voordat het bevroren is. Als het namelijk niet goed bevroren is loopt het er uit en komt er een grote gellaag inderdaad). Soms helpt het ook om het alginaat bad wat op te warmen dat het verschil tussen koude bollen en het bad groter is – maar dat zou niet nodig moeten zijn. En het klopt dat het alginaat bad wat gellig is. Maar dat is geen probleem.
  Hopelijk lukt het een volgende keer beter!